Post by nick on Nov 26, 2005 17:39:20 GMT
(serves 3 for breakfast, but can be cut into ca. 30 thin slices for fingerfood)
130 g young leaf spinach (washed and ready to use)
15 g parsley (ca, 2 big handfuls)
3 eggs
nutmeg, salt, pepper
ca. 150 h honey-roast ham
3 tbsp cream cheese
3 tbsp soured cream
1 clove garlic (crushed)
herbs (optional)
salt, pepper
Wilt the spinach in a pot (cover with lid), taking care not to burn it. Squeeze out all the water, then transfer to a food processor. Add the parsley. Separate the eggs, adding the yolks to the spinach. Pulse until the spinach and herbs are finely chopped. Season with nutmeg, salt and pepper.
Beat the egg whites until stiff, then fold into the spinach/herb mix. Spread on a lightly buttered piece of grease-proof paper on a baking tray (I actually just use my teflon mat for it, not butter needed) and bake in the oven (200 C) until set, for ca. 10 - 12 minutes.
In the meantime, combine the cream cheese and soured cream, add the garlic and seasoning. When the egg roll has cooled down, spead with the cheese mix, top with a layer of ham and form into a tight roll.
If serving as breakfast, cut into three equal portions and consume with bread.
If serving as fingerfood, cool in the fridge for at least an hour and cut into rounds of ca. 1cm thickness just before serving.